Carrot Cake Cupcakes

By

This is a vegetarian version of the carrot cake my mom used to make. It is moist.

View complete recipe

  • 18
  • Average
  • 10 mins
  • 35 mins
  • Average budget

Ingredients

  • 2 1/2 cups AP flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tbsp cinnamon
  • 1/2 tsp allspice
  • 1 tsp nutmeg
  • 1 tsp salt
  • 3 carrot, shredded
  • 1 cup walnuts, chopped
  • 1 cup brown sugar
  • 1 1/2 cup sugar
  • 1/4 cup mango vanilla yogurt
  • 1 1/2 cups coconut milk
  • 1/2 block silk tofu, blended
  • 1 tsp vanilla extract
  • FROSTING
  • 1/2 cup vegan margarine
  • 1 1/2 cup cream cheese
  • 2 tsp vanilla extract
  • 2 cups powdered sugar

Preparation

Step 1

Combine dry ingredients. Combine wet ingredients. Stir wet ingredients into dry ingredients.

Step 2

Preheat oven 350*F. Pour batter into greased cupcake pan. Bake 30-35 minutes until no longer doughy.

Step 3

Blend frosting together until smooth. Ice cupcakes after they have cooled.

View complete recipe

You'll also love

You'll also love